Keto Gingerbread Cookies
Gingerbread cookies you can roll, cut and decorate. Even make a gingerbread house or hang them as edible ornaments from the Christmas tree!
Ingredients
- 0.5cupunsalted buttersoftened
- 0.5cupbrown erythritol blend
- 1largeegg(s)
- 2tsppure vanilla extract
- 2servingsGingerbread Keto Chowor Pumpkin Spice Caramel Keto Chow
- 1Tbspcoconut flour
- 1Tbspground ginger
- 2tspground cinnamon
- 0.5tspground nutmeg
- 0.25tspground cloves
- 0.5tspbaking powder
- NaNdropsbrown food coloringoptional
Instructions
- Preheat oven to 325 degrees. Whip the butter, then blend in the sweetener, then the egg and vanilla extract.
- When that is fully combined, add the Keto Chow, coconut flour, spices and baking powder. Add the brown food coloring and mix in if using.
- Mix well and roll into a slightly flattened disc. Wrap in plastic and refrigerate for approximately 20 minutes.
- When the dough feels firm to the touch remove from the fridge and place on a clean counter.
- Use a rolling pin to roll the dough out to approximately 1/4 inch thickness.
- Cut with cookie cutters and arrange on a lined cookie sheet. Reroll the dough and cut more cookies.
- Bake at 325 degrees for 10-12 minutes, just until cookies are golden around the edges and firm on the bottom.
- Remove to a cooling rack and cool completely before decorating.
Notes
Yield: Approximately 15 cookies depending on the size of cutters you use.
Nutrition
Serving: 1cookieCalories: 82.6kcalCarbohydrates: 8.4gProtein: 4.1gFat: 6.7gSaturated Fat: 4.1gPolyunsaturated Fat: 0.28gMonounsaturated Fat: 1.91gTrans Fat: 0.2gCholesterol: 30.3mgSodium: 137.2mgPotassium: 221.84mgFiber: 1.4gSugar: 0.2gVitamin A: 238.49IUVitamin C: 18.32mgCalcium: 115.91mgIron: 0.48mgSugar Alcohol: 6.4gNet Carbs: 0.68g
Photos by Carrie Brown